Betalain, acid ascorbic, phenolic contents and antioxidant properties of purple, red, yellow and white cactus pears

International Journal of Molecular Sciences

Volumn 12, Issue 10, 2011, Pages 6452-6468

  Sumaya Martínez, María Teresa ^a   Cruz Jaime, Sandra ^b   Madrigal Santillán, Eduardo ^b   García Paredes, Juan Diego ^a   Cariño Cortés, Raquel ^b   Cruz Cansino, Nelly ^b   Valadez Vega, Carmen ^b   Martinez Cardenas, Leonardo ^a   Alanís García, Ernesto ^b  

^a UNIVERSIDAD AUTÓNOMA DE NAYARIT   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Antioxidant activity; Ascorbic acid; Betalain; Cactus pears; Phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ASCORBIC ACID; BETA CAROTENE; BETACYANIN; BETALAIN; BETAXANTHIN; CUPROUS ION; HYDROXYL RADICAL; LINOLEIC ACID; PHENOL DERIVATIVE; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; CACTACEAE; CONCENTRATION (PARAMETERS); CONCENTRATION RESPONSE; CONTROLLED STUDY; CULTIVAR; EMULSION; FOOD INDUSTRY; FRUIT JUICE; IRON CHELATION; MOLECULAR STABILITY; NONHUMAN; OXIDATION; PHYTOCHEMISTRY; PROTECTION; PURPLE CACTUS PEAR; RED CACTUS PEAR; SPECIES COMPARISON; WHITE CACTUS PEAR; YELLOW CACTUS PEAR; CHEMISTRY; ISOLATION AND PURIFICATION; METABOLISM; OXIDATION REDUCTION REACTION;

CACTACEAE; PYRUS;

ANTIOXIDANTS; ASCORBIC ACID; BETALAINS; CACTACEAE; HYDROXYL RADICAL; OXIDATION-REDUCTION; PHENOLS;

EID: 80055042972     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms12106452     Document Type: Article

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